Cooked together Pumpkin and shiitake mushrooms make a sweet and savory dairy-free risotto. Comforting and totally satisfying!
Ingredients (Serves 4)
Stock
Making your own mushroom stock or Vegetable Stock and adds depth to the flavor of this deletable risotto. (Makes 4 cups)
-1 ½ cups dried mushrooms such as shiitake mushrooms, or wild mushroom or As per your Choice Vegetables.
-6 cups water
-2 bay leaves Risotto
-3 tablespoons Extra Virgin Olive Oil
-2 cloves garlic, sliced
-1/2cup onions, sliced
Pinch of Saffron
-2 cups peeled, seeded and cubed Pumpkin or Zucchini
-1 and 1/2 cups fresh shiitake mushrooms caps, sliced
-1 cup Arborio rice
-Salt acc.to taste
-4 cups stock
-1 teaspoon dried thyme,Oregano,Basils (each)
Instructions
Mushroom Stock
Bring the dried mushroom or Mix Veg.water and bay leaves to a boil in a 6 quart pot.
Reduce the heat to medium low and simmer covered for 30 minutes. Strain and discard the dried mushrooms or Veg.and bay leaves. You will have 4 cups of stock.
Risotto
Heat the oil in a pan on medium heat. Add garlic, onions and saffron; saute for 5 minutes or until the onions soften. Add the Pumpkins and continue to saute for about 5 minutes, or until its softens Add the shiitake mushrooms, rice and salt into the mixture and continue to stir for 3 minutes .
Add 1 cup of simmering stock to the rice mixture, and adjust the heat to maintain a lively simmer. Continue stirring until the stock is absorbed and then add another cup of stock. Repeat with the remaining stock.
Once all the stock is absorbed, add and stir in the thyme nd all herbs. Taste and adjust the seasonings.
